Description Sensory analysis specific to wine production with a focus on the effect of appearance on taste perception, as well as olfactory and taste transduction mechanisms. The class will focus on specific wine varietals, use of oak in winemaking, secondary fermentation, characteristics and individual wine component threshold identification. The purpose of the course is to help students to train their palates to make informed decision making during wine production. Prerequisite: EV 107. Recommended: EV 203.

Intended Learning Outcomes

Perform sensory evaluation of both red and white wine varietals and their differences by observation, olfaction and tasting of over 200 wines.

Distinguish between various wine faults and recognize their influence on the perception of wine.

Discuss wines, differentiate various aroma and flavor markers for different varietals and defend individual perception in various wines.

Critique, appraise, differentiate and identify various wines.

Explain basic tastes, method of transduction and their relevance to wine.